Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage

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(2018)   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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Effect of freezing/thawing process in different sizes of blue fish in the Mediterranean through lysosomal enzymatic tests

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Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions

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Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle

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Impact of freezing and thawing on the quality of meat: Review

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Effect of freezing method and frozen storage duration on lamb sensory quality

(2011) E. Muela et al.   MEAT SCIENCE

Cinnamon and nisin in alginate–calcium coating maintain quality of fresh northern snakehead fish fillets

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Theoretical aspects of water-holding in meat

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Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C

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